Vegetarian Five Spice Tofu Stir-Fry

Ingredients

• 1/2 cup vegetable broth
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon brown sugar, packed
• 1 medium tofu, drained
• 1/2 teaspoon five-spice powder
• 2 tablespoons vegetable oil
• 3 garlic cloves, sliced thinly
• 1/4 teaspoon hot pepper flakes
• 1 head bok choy, chopped (around 1 pound)
• 8 ounces shiitake mushrooms, stemmed and halved

Directions

1. 1

   In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.

2. 2

   Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.

3. 3

   Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.

4. 4

   Add bok choy and mushrooms, stir-fry for 3 minutes.

5. 5

   Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.